Maharashtrian Aunty Recipe
A high protein Maharashtrian Recipes recipe with arhar dal (split toor dal), turmeric powder (haldi), water. Ready in 55 min, serves 2.
Curated bySachin Deshmukh🇮🇳
Instructions
16 steps- 1
To begin making the Maharashtrian Amti recipe, first rinse dal in water thoroughly
water(3/4 cup)maharashtrian goda masala(2 teaspoon)grams tamarind - in 2 of water(20 tablespoon) - 2
Add ¾ cup water, turmeric powder and place it in pressure cooker to cook on a high heat
turmeric powder (haldi)(1/2 teaspoon)water(3/4 cup)grams tamarind - in 2 of water(20 tablespoon) - 3
When you hear a whistle, turn the heat down and allow 2 more whistles to happen
- 4
Turn the heat off now and allow the pressure from the cooker to release gradually on its own
- 5
When you are able to uncover the cooker with ease, you will know the pressure has released fully
- 6
Mash the dal with the back of a ladle and mix it well to make a uniform, well cooked texture
- 7
Set it aside for use later
- 8
Place a kadai on the heat, add the mashed cooked dal to it and allow it to simmer on a low heat
- 9
At this stage, if the dal is too thick, add water to get the desired consistency
water(3/4 cup)grams tamarind - in 2 of water(20 tablespoon) - 10
Once dal starts to boil, add goda masala, jaggery and tamarind juice
maharashtrian goda masala(2 teaspoon)grams tamarind - in 2 of water(20 tablespoon)jaggery(1/2 teaspoon) - 11
Stir well and let it cook on low heat for 10 minutes or until it is uniformly cooked
- 12
In a small tadka pan heat oil and ghee together
ghee(1 teaspoon) - 13
Add mustard seeds and allow them to crackle
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 14
Add cumin seeds, asafoetida, curry leaves, green chilies and sauté for a minute
coriander (dhania) leaves - for garnishmustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)asafoetida (hing)(1/2 teaspoon)sprig curry leaves(1)green chilli(2) - 15
Add the tempering to the dal and switch off the flame
- 16
Garnish with fresh chopped coriander leaves and serve hot with fresh steamed rice and a dollop of ghee
coriander (dhania) leaves - for garnishghee(1 teaspoon)sprig curry leaves(1)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Maharashtrian Aunty Recipe
A high protein Maharashtrian Recipes recipe with arhar dal (split toor dal), turmeric powder (haldi), water. Ready in 55 min, serves 2.
Curated bySachin Deshmukh🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 steps- 1
To begin making the Maharashtrian Amti recipe, first rinse dal in water thoroughly
water(3/4 cup)maharashtrian goda masala(2 teaspoon)grams tamarind - in 2 of water(20 tablespoon) - 2
Add ¾ cup water, turmeric powder and place it in pressure cooker to cook on a high heat
turmeric powder (haldi)(1/2 teaspoon)water(3/4 cup)grams tamarind - in 2 of water(20 tablespoon) - 3
When you hear a whistle, turn the heat down and allow 2 more whistles to happen
- 4
Turn the heat off now and allow the pressure from the cooker to release gradually on its own
- 5
When you are able to uncover the cooker with ease, you will know the pressure has released fully
- 6
Mash the dal with the back of a ladle and mix it well to make a uniform, well cooked texture
- 7
Set it aside for use later
- 8
Place a kadai on the heat, add the mashed cooked dal to it and allow it to simmer on a low heat
- 9
At this stage, if the dal is too thick, add water to get the desired consistency
water(3/4 cup)grams tamarind - in 2 of water(20 tablespoon) - 10
Once dal starts to boil, add goda masala, jaggery and tamarind juice
maharashtrian goda masala(2 teaspoon)grams tamarind - in 2 of water(20 tablespoon)jaggery(1/2 teaspoon) - 11
Stir well and let it cook on low heat for 10 minutes or until it is uniformly cooked
- 12
In a small tadka pan heat oil and ghee together
ghee(1 teaspoon) - 13
Add mustard seeds and allow them to crackle
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 14
Add cumin seeds, asafoetida, curry leaves, green chilies and sauté for a minute
coriander (dhania) leaves - for garnishmustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)asafoetida (hing)(1/2 teaspoon)sprig curry leaves(1)green chilli(2) - 15
Add the tempering to the dal and switch off the flame
- 16
Garnish with fresh chopped coriander leaves and serve hot with fresh steamed rice and a dollop of ghee
coriander (dhania) leaves - for garnishghee(1 teaspoon)sprig curry leaves(1)
Rate this recipe
You might also like · Maharashtrian Recipes
Beans Matki Bhaji Recipe - Green Beans Moth Beans Sabzi
⏱️ 50 min
Kolhapuri Masala Recipe (Maharashtrian Masala Chutney Powder)
⏱️ 30 min
Thengai Poornam Kozhukattai / Ukadiche Modak Recipe With Rice Flour
⏱️ 40 min
Kala Chana Amti Recipe
⏱️ 40 min
Maharashtrian Anarsa Recipe
⏱️ 65 min
Chakolaya Recipe (Maharastrian Varun)
⏱️ 50 min